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Cold Fudge Ice Cream Cake

moka coffee pot
A deliciously layered ice cream cake with fudge sauce, creamy ice cream, and a crunchy base. A dessert win.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings 10 servings
Calories 380 kcal

Ingredients
  

  • 3 cups of vanilla ice cream softened
  • 3 cups of chocolate ice cream softened
  • 1 cup of hot fudge sauce warmed
  • 1 cup of crushed graham crackers
  • 1/2 cup of chopped nuts optional
  • 1 cup of whipped cream

Instructions
 

  • Prepare the Base: Press crushed graham crackers into a springform pan. Freeze for 30 minutes.
  • Layer Ice Cream: Spread softened vanilla ice cream over the graham cracker base. Freeze for 1 hour.
  • Add Fudge Sauce: Drizzle warmed fudge sauce over the ice cream layer. Freeze for another 1 hour.
  • Add Chocolate Ice Cream: Spread softened chocolate ice cream over the fudge layer. Freeze for 1 hour.
  • Top with Whipped Cream: Spread whipped cream over the top and freeze the cake for at least 3 hours.
  • Serve: Slice and indulge in the decadent layers.

Notes

Nutritional Values (Per Serving):

  • Calories: 380 kcal
  • Total Fat: 24g
  • Saturated Fat: 14g
  • Carbohydrates: 38g
  • Fiber: 3g
  • Protein: 5g

Vitamins and Minerals (Per Serving):

  • Vitamin A: 8%
  • Vitamin C: 2%
  • Calcium: 10%
  • Iron: 4%
  • Vitamin D: 5%

Additional Notes/Tips:

  • For an extra punch, add a layer of crushed cookies between the ice cream and fudge.
  • Switch up the ice cream flavors for variety; mint chocolate chip is a fun twist.
  • Serve with more fudge sauce if you’re feeling extra.